Garlic Butter Shrimp Rice Bowl

Ingredients

• 1300 grams Long-grain white rice(300g)
• 2450 ml Chicken broth(450g)
• 315 ml Extra virgin olive oil(13g)
• 420 grams Fresh garlic(20g)
• 53 grams Salt(3g)
• 63 grams Black pepper(3g)
• 7400 grams Large shrimp(400g)
• 850 grams Unsalted butter(50g)
• 930 grams Mayonnaise(30g)
• 1010 grams Sriracha(10g)
• 112 grams Paprika(2g)
• 1215 ml Lemon juice(15g)
• 1310 grams Green onion(10g)
• 145 grams Fresh parsley(5g)
• 152 grams Dried seaweed or furikake(2g)

Instructions

1. 1Rinse the rice thoroughly and cook it in chicken broth instead of water for extra flavor until fluffy and tender.
2. 2Pat the shrimp dry and toss them in a bowl with paprika, salt, and black pepper until evenly coated.
3. 3Heat olive oil in a large skillet over high heat and sear the shrimp for 1-2 minutes per side until pink and opaque.
4. 4Reduce heat to medium, add butter, and garlic to the pan to incorporate all the savory flavors with the shrimp for 1 minute until fragrant.
5. 5Fill serving bowls with the warm cooked rice, top with garlic butter shrimp, and drizzle with the sriracha-mayo mixture.
6. 6Sprinkle with sliced green onions, fresh parsley, and dried seaweed or furikake and serve.